How to make bright green broccoli soup in a slow cooker. Broccoli puree cheese soup in a slow cooker Broccoli puree soup in a pressure cooker

- Creamy cauliflower soup? And broccoli? In a slow cooker?- Younger’s drawn-out tone makes it clear: instead of lunch today there will be moaning, whining and lamentations. In general, I usually don’t fall for such manipulations; I have a simple principle of feeding children: if you don’t like it, don’t eat it, the next meal is in three to four hours. However, there are sometimes days when it is important to me that lunch is eaten completely and without disturbance. According to the plan, we have a business trip to the bank, a couple of government agencies and the bank again, and I won’t have time to find and organize some kind of snack for the children. When we will return home is also a big question, dinner is hanging in the air, so we need this very notorious Cauliflower and broccoli cream soup in a slow cooker was eaten quickly, efficiently and without simultaneously eating my brain. In short, you have to turn on your storyteller mom and make up a story on the fly about how broccoli married cauliflower and what came of it. I don’t really welcome such a manipulative technique, but it works flawlessly: children eat with their ears hanging open. And, in fact, that’s all I need.

To avoid getting bored while cooking soup, try doing a villainous laugh every time you add a new ingredient to the pot.

It's just very convenient. Yes, of course, you can say that it is tasty, healthy and generally healthy, but in my personal ranking of first courses this recipe ranks one of the first places in the category of “convenient” recipes. Roughly speaking, you just need to throw everything into the multicooker bowl and press the button. And then another one. That's all. But let's take things in order.

How to make cauliflower and broccoli soup

Ingredients:

400 g broccoli;

400 g cauliflower;

1 carrot;

1 onion;

2 potatoes;

3 glasses of water;

Broccoli soup with beans can be cooked in a saucepan on the stove or in a slow cooker using the “Soup” or “Stew” modes. Cooked in water, it will be lean, and using meat or chicken broth, we will get a more satisfying and rich soup.

To add thickness to broccoli puree soup, potatoes are most often used, sometimes flour. Another good option is to add ready-made beans, for example, canned beans. If you want the soup to remain green, then take white beans.

To prepare broccoli soup in a slow cooker, prepare the ingredients according to the list.

Coarsely chop the onion and carrots and fry in olive oil until soft, add a little salt.

For this version of the soup, I used the chicken broth that formed when I steamed chicken breasts for the salad in a slow cooker for 20 minutes.

Place broccoli in boiling water or broth. Here is a frozen one, which was just rinsed in cold water to remove the icy glaze and possible contamination.

Next, throw in the onions and carrots. Leave on the “Soup” or “Stew” mode for 20 minutes.

At the end of cooking, add canned beans.

Cook everything together for another five minutes and then puree.

Add boiling water or broth to the desired consistency.

Broccoli soup in a slow cooker is ready.

Serve it, for example, with crackers.

Bon appetit!

Not everyone loves broccoli, a nutrient-rich food. However, by removing it from the diet, you deprive your family of the opportunity to get a whole list of useful minerals and trace elements at once. To ensure that your household eats cabbage with gusto, we suggest cooking broccoli soup in a slow cooker, because this will leave more free time for pleasant things.

Cooking green soup

Broccoli has a more pronounced flavor than cauliflower, so you don’t need to use additional spices in the soup. Black pepper (or their aromatic mixture) and parsley will be enough. We will prepare not just soup, but a bright, tasty dish.

Cooking time: 1 hour 40 minutes.

Number of servings: 5.

Ingredients:

  • broccoli - 450 g (or one pack);
  • cauliflower - 200 g;
  • potatoes - 4 tubers (300 g);
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • parsley - 1 bunch;
  • garlic - 3 cloves;
  • salt;
  • black pepper.

Preparation

  1. We need vegetable broth, you can cook it in advance or start preparing broccoli soup in a slow cooker from the base. For the broth we will need peeled and washed onions, carrots, garlic cloves and parsley stems (we leave the leaves to decorate the soup). Place the vegetables in the multicooker bowl and add 2.5-3 liters of water. You need to set the “Quenching” mode for 60 minutes.
  2. While the machine prepares the broth, we peel and wash the potatoes and cabbage. We divide the cauliflower into inflorescences, and cut off the green bushes from the broccoli. Cut the broccoli “core” into several pieces. If you are using frozen cabbage, then simply rinse it and set aside.
  3. The broth is ready, so we take out the boiled vegetables from it - we won’t need them anymore. In their place we put potatoes cut into small cubes, cauliflower inflorescences and pieces of broccoli core. Add salt, set the “Soup” (or “Stew”) function and set the time to 40 minutes.
  4. Five minutes before the signal, you need to add green broccoli bushes and a little black pepper to the bowl. This time is enough for the cabbage to become soft, but the color pigment will not have time to evaporate, and the cream soup will turn out bright green.
  5. When the equipment signals the end of work, it’s time to turn ordinary soup into cream. If you have an immersion blender, you can puree the broccoli soup in a slow cooker directly. If not, then you will have to pour it into a blender bowl and puree the soup there. You need to chop the vegetables thoroughly, for 5-7 minutes, so that the mass is tender and homogeneous. Be careful, because the cream of the soup is made while it is still hot.
  6. The broccoli soup is prepared in a slow cooker, leave it for 15 minutes to cool slightly before serving. You can decorate each serving with chopped parsley, whole pieces of boiled broccoli or grated cheese and sour cream.

The specified amount of water produces a rather thick creamy soup; if you don’t like this, you can pour a little cream into a common bowl or portionwise. And next time you will adjust the amount of water at your own discretion.

How to make tasty vegetable broth

Remember, the main thing in any recipe is its base. It sets the tone for the finished dish and makes even the simplest composition taste magical. In many dishes, the so-called “base” is broth, meat or vegetable. But most people prefer the first, more satisfying, option to a light vegetable broth. And they consider it the lot of one-year-old children and vegetarians. However, a deliciously cooked vegetable broth is a real classic, and even red borscht with it turns out to be a culinary masterpiece.

Creamy broccoli soup made with milk is an excellent solution for a hearty lunch without any hassle!

Have you ever wondered how to feed your family in a healthy, simple and tasty way? Try making broccoli puree soup with milk in a slow cooker! Your family will appreciate this hearty and very easy to prepare soup.

And if you have small children who cannot be fed vegetables for any price, then a recipe for creamy broccoli soup will come to your rescue: healthy cabbage is not at all noticeable in the soup.

Ingredients:

  • 1 liter of milk 3.2%
  • 300 g potatoes
  • 400 g broccoli
  • 100 g hard cheese
  • Butter to taste
  • Greens to taste
  • Salt to taste

You will also need:

  • Immersion blender

To prepare the soup, you can use either fresh or frozen broccoli. The quantity of ingredients is designed for a fairly thick soup. For a thinner broccoli soup, double the amount of milk. It is not recommended to use any spices in this recipe.

Advice for loving parents
If you're making broccoli soup for kids, also add some cauliflower, bell pepper, and a handful of fresh spinach. An incredible amount of vitamins in just one plate!

Cooking time depends on the type of potato you choose. The faster it boils, the less time you need to prepare the soup. Check the potatoes with a fork as they cook.

The dish was prepared in a Panasonic TMH-18 multicooker, pan volume 4.5 liters.

Broccoli puree soup in a slow cooker for children - recipe with photo:

1. Peel the potatoes and cut them into fairly large cubes.

2. Pour milk into the multicooker.

3. Place broccoli florets and add salt to taste. Cook in the “Stew” mode for 1 to 1.5 hours.
If you do not have this mode, use another mode suitable for soup in accordance with the model of your multicooker.

Advice for those who don't have a multicooker
You can also prepare broccoli soup on the stove in a regular saucepan. To do this, boil the potatoes in a very small amount of water until half cooked. Add broccoli, milk, salt and cook until done.

4. When the vegetables, especially potatoes, are ready, carefully transfer the mass into a glass or ceramic bowl and puree with an immersion blender. Be careful, it's hot!

5. Pour the finished puree soup into bowls, add a piece of butter and garnish with a pinch of grated cheese.

Champignons fried in vegetable oil with the addition of herbs go perfectly with broccoli puree soup. It is also good to serve wheat croutons with cheese with the soup.
Bon appetit!

Broccoli for lunch? Why not try it. Many people undeservedly “offend” this green asparagus cabbage. Let's correct the situation. We invite you to prepare dietary broccoli puree soup with us. For those who prefer healthy eating, this is a win-win option. After all, broccoli has 2.5 times more vitamin C than lemons, it is second after carrots in terms of beta-carotene content and contains only 34 kcal per 100 g of product. Light dietary broccoli puree soup. Tasty, satisfying, elegant. Are we ready? Shall we try?

Ingredients:

One of the advantages of puree soups is considered to be a combination of components that “do not get along together.” In our case it is:

  • Broccoli (fresh, frozen) – 500 g
  • – 800 ml
  • 2-3 medium potatoes (100 g)
  • Nutmeg – 0.5 tsp.
  • Mixture of ground peppers – 1/3 tsp.
  • Onions – 1 pc.
  • Coconut oil – 1–2 g
  • 1 clove of garlic and salt to taste

Making coconut milk...yourself

In a coffee grinder, from 50 g of coconut shavings, slowly punching the mixture for 1-2 minutes, make a creamy paste.

Transfer to a deep blender bowl.

Add 150-200 ml of water and beat for 3-4 minutes until you get “white milk”. Strain the liquid through a layer of gauze and a sieve.

The basis for the future cream soup is ready.

Subsequently add water as much as needed.

Step-by-step recipe: dietary broccoli puree soup with coconut milk

We put the multicooker in the “Frying” mode.

Chop the onion and garlic not very finely.

Melt in a multicooker bowl, add onion and garlic.

Fry the ingredients for a few minutes until golden brown.

Finely chop and place the potatoes in the slow cooker.

Add broccoli. It is advisable not to defrost it.

Fill with coconut milk.

We switch the multicooker to the “Soup” mode.

After 15–20 minutes, open and add salt and spices. Let it simmer for 1-2 minutes.

Punch the resulting mass with a blender, this will give a delicate and airy consistency to the prepared dish. Refined and dietary puree soup with broccoli with coconut milk is ready.

Children eat it well. And adults are guaranteed new gastronomic sensations.

Cooked by Olga Sharzhanova

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